Prosciutto di Parma, Sweet Melon & Burrata
Paper-thin slices of aged prosciutto di Parma draped over wedges of perfectly ripe cantaloupe and crowned with a whole ball of impossibly creamy burrata that spills its stracciatella filling across the plate when you cut into it. Finished with a drizzle of aged balsamic, crushed pistachios, and fresh mint, this is the Italian lunch that takes five minutes to prepare and tastes like you spent all morning on it. Pure summer luxury in its most effortless form.
Ingredients
- 8 oz prosciutto di Parma, thinly sliced (about 12 slices)
- 1 ripe cantaloupe melon, quartered, seeded, and sliced into thin wedges
- 2 balls fresh burrata cheese (4 oz each)
- 2 tbsp aged balsamic vinegar (or balsamic glaze)
+ 7 more ingredients
Instructions
Slice the cantaloupe in half and scoop out all the seeds. Cut each half into quarters, then use a knife to separate the flesh from the rind. Slice each quarter into thin, elegant wedges about 1/2 inch thick.
Arrange the melon wedges on a large serving platter in a single layer, fanning them out slightly so each piece is visible. This platter should be room temperature, never ice cold.
Drape the prosciutto slices loosely over and around the melon wedges, letting the meat fold and ripple naturally rather than laying it flat -- those folds and ruffles catch the dressing and look beautiful.
Place the burrata balls in the center of the platter. Using a sharp knife, cut a deep X into the top of each ball, then gently pull the cuts open so the creamy stracciatella center starts to spill out over the prosciutto and melon.
Drizzle the entire platter with the extra virgin olive oil first, then the aged balsamic vinegar in a thin stream.
If using, drizzle the honey in a very thin zigzag over the prosciutto.
Scatter the crushed pistachios, torn mint, and torn basil over everything. Finish with flaky sea salt and freshly cracked pepper.
Serve immediately at room temperature with crusty bread on the side for scooping up the burrata.
Nutrition Estimate
Per serving • Estimated by Blinner AI